COLD WINTER’S NIGHT
2 c. Alakef coffee, strongly brewed and chilled
2 oz. Vodka
1 oz. Kahlua
1 oz. Baileys Irish Cream
Ice Cubes (we like to freeze left over coffee in ice cube trays and use those)
Lightly whipped cream
1. Add the vodka, Kahlua and Baileys to a shaker or large mason jar. Top with coffee and add regular ice cubes.
2. Cover, and shake vigorously for 15 seconds.
3. Add coffee ice cubes to two glasses.
4. Pour mixture over ice and top with lightly whipped cream.
5. Enjoy!
MAPLE PUMPKIN GOLD MILK LATTE
1 cup Unsweetened vanilla almond milk
2 T. Pumpkin puree
2 oz. Alakef Espresso Primo (or 4 oz. strongly brewed Alakef coffee of choice)
1/4 tsp. Ground turmeric
1/4 tsp. Ground pumpkin spice
1/2 tsp. Ground cinnamon
1-2 tsp(s). Maple syrup
Pinch of black pepper
Lightly whipped cream
1. Heat almond milk in a small saucepan over medium-low heat.
2. Add remaining ingredients, except for whipped cream, and whisk together.
3. Simmer at 145ºF for 2 minutes, whisking until frothy (do not boil).
4. Pour into a mug, garnish with whipped cream, and a dash of cinnamon and turmeric.
5. Enjoy!
HIBISCUS VANILLA COLD BREW
1/2 oz. Torani Hibiscus Syrup
1/2 oz. Torani Vanilla Syrup
4 oz. Alakef Cold Press Concentrate
8 oz. Milk
Ice
1. Fill a 16 oz. glass with ice.
2. Add syrups and Alakef cold press concentrate. Stir to combine.
3. Top with milk of choice and enjoy!
ALAKEF COFFEE JULEP
4 tsp. Simple syrup
8-10 Mint leaves
3 oz. Bourbon
3 oz. Strongly brewed Alakef coffee
Club soda
Ice
Mint leaves for garnish
1. In a cocktail shaker, muddle simple syrup and mint together.
2. Add bourbon and coffee to cocktail shaker and fill with ice. Shake vigorously for 10-15 seconds.
3. Fill 2 Julep or Rocks glasses with ice. Strain contents of cocktail shaker evenly between two glasses over ice.
4. Top with club soda and garnish with fresh mint.
5. Enjoy!
S’MORES COCKTAIL
1 1/2 oz. Vodka
2 oz. Cold Press concentrate
1/2 tsp. Cocoa powder
1/2 oz. Creme de Cacao
Milk
Rim with chocolate sauce & crushed graham crackers
Garnish with toasted marshmallow
1. Dip rim of glass in chocolate sauce and then in graham crackers to coat.
2. Add Ice to glass.
3. Add vodka, cold press concentrate, cocoa powder, and creme de cacao to cocktail shaker with ice. 4. Shake vigorously to combine.
5. Pour mixture into glass.
6. Top with milk.
7. Toast marshmallow in oven or with kitchen torch and place in cocktail
8. Serve and enjoy!
MIDNIGHT MULE
1/2 oz. Lemon juice
2 oz. Vodka
1 oz. Cold Press concentrate
6 oz. Stout
Ice
Garnish with lemon wheel
1. Combine lemon juice and vodka in copper mug.
2. Add ice, cold press concentrate and top with coffee stout.
3. Garnish with lemon wheel
4. Enjoy!
